1 cup sugar
2 cups water
1 1/4 lb fully ripe peaches, peeled halved and pitted
1/2 teaspoon lemon juice
1 cup heavy cream
Put sugar and 2 cups water in a saucepan. Stir over medium heat until sugar dissolves, then raise heat, bring syrup to a boil and boil 5 minutes. Transfer syrup to a bowl and let it cool completely. Purée peaches in a food processor blender. Measure out 2 cups of purée and stir in lemon juice. Add purée to cooled sugar syrup and chill thoroughly. Whip cream into soft peaks and fold it into fruit mixture. Transfer mixture to ice cream machine and freeze according to machine’s directions.